What happens to the low-fat profile of white fish like Tilapia if they are deep-fried?
Answer
Deep-frying negates much of the benefit of choosing a lean profile
When preparing white fish varieties such as Cod, Haddock, Tilapia, or Pollock, the cooking method is extremely important, especially for those choosing them specifically for their low-fat characteristic. Methods like grilling, baking, or steaming are recommended because they preserve this low-fat profile. Conversely, deep-frying involves submerging the fish in cooking oil, which significantly adds substantial amounts of fat and calories to the final product, thereby undermining the primary health advantage gained by selecting lean fish over an oilier choice like salmon.
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